Scalloped Hasselback Potatoes With Cheddar

Name: Scalloped Hasselback Potatoes With Cheddar
Prep time: 30 min
Total time: 2 h 30 min
Yield: 10
Ingredients: 6 oz. shredded extra-sharp Cheddar cheese; 4 oz. shredded pepper Jack cheese; 1 c. heavy cream; 3 cloves garlic, crushed with press; 1 tbsp. packed fresh rosemary leaves, chopped; 4 lb. russet or Idaho potatoes, peeled

By The Good Housekeeping Test KitchenPublished: Mar 21, 2016

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Scalloped Hasselback Potatoes with Cheddar

Mike Garten

Yields:

Active Time:

30 mins

Total Time:

2 hrs 30 mins

Because potatoes and cheese go together like peanut butter and jelly.

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Ingredients

6 oz. shredded extra-sharp Cheddar cheese
4 oz. shredded pepper Jack cheese
1 cup heavy cream
3 cloves garlic, crushed with press
1 Tbsp. packed fresh rosemary leaves, chopped
4 lb. russet or Idaho potatoes, peeled

Directions

1. Step 1Preheat oven to 450°F. Line rimmed baking sheet with foil. Grease shallow 2-quart oval baking dish.
2. Step 2In large bowl, combine Cheddar and pepper Jack cheeses; transfer one-third to small bowl and set aside. To large bowl with cheeses, add heavy cream, garlic, rosemary, 1 1⁄4 teaspoon salt and 1⁄2 teaspoon pepper.
3. Step 3Very thinly slice potatoes; place in bowl with cream mixture. With hands, toss until every slice is well coated. Arrange slices in baking dish, sides facing up, until entire dish is tightly packed (some slices may not fit). Pour remaining cream mixture over potatoes.
4. Step 4Place baking dish on prepared baking sheet. Cover dish tightly with foil; bake 1 hour. Remove foil and sprinkle top with reserved cheeses. Bake 55 minutes to 1 hour 15 minutes or until potatoes are very tender and top is golden brown. Let stand at least 15 minutes before serving.

Nutritional Information (per serving): Calories 365; Protein 10g; Carbohydrate 39g; Total Fat 19g; Saturated Fat 11g; Dietary Fiber 3g; Sodium 475mg

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